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lemon artichokes extra-virgin olive oil onions garlic kosher salt sunchokes white wine heavy cream scallions
Viewed: 38 - Published at: 2 years agoIngredients
- 1 lemon, halved
- 9 medium artichokes
- 1/4 cup extra-virgin olive oil
- 2 medium onions, cut into 1/2-inch pieces
- 3 garlic cloves, minced
- Kosher salt
- 1 1/4 pounds sunchokes, peeled and cut into 1/2-inch pieces
- 3/4 cup dry white wine
- 4 ounces thinly sliced prosciutto
- 1 cup heavy cream
- 4 scallions, thinly sliced
Method
- Squeeze the juice from 1 lemon half into a large bowl of water.
- Snap off the dark green outer leaves of 1 of the artichokes.
- Cut 1 inch off the top, then peel the bottom and stem.
- Halve the artichoke lengthwise and scoop out the furry choke.
- Cut each half in half lengthwise, then rub the quarters with the remaining lemon half and add them to the lemon water.
- Repeat the process with the remaining 8 artichokes.
- In a large enameled cast-iron casserole, heat the oil.
- Add the onions, garlic and 2 teaspoons of salt and cook over moderate heat, stirring, until softened and light golden, about 15 minutes.
- Scatter the sunchokes over the onions in an even layer.
- Drain the artichokes and arrange on top.
- Pour in the wine and 2 cups of water.
- Completely cover the vegetables with the prosciutto.
- Cover the casserole and cook over low heat for 30 minutes.
- Stir in the cream and sprinkle the scallions on top.
- Cover and cook until all of the vegetables are tender and the soup has thickened slightly, about 30 minutes longer.
- Remove from the heat and let stand for 10 minutes.
- Season with salt and serve.
